Cook the Noodles

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Egg Noodles: Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

Prepare the Beef and Sauce

1. Sauté Beef: In the same pot, heat the olive oil over medium-high heat. Add the sliced beef and season with salt and pepper. Cook until browned, about 3-4 minutes. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion and sliced mushrooms. Sauté for about 5 minutes until the vegetables are softened.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Combine Sauce Ingredients: Return the beef to the pot and stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer.
5. Thicken Sauce: In a small bowl, mix the sour cream with the flour until smooth. Gradually stir this mixture into the pot, cooking for another 2-3 minutes until the sauce thickens.

Combine and Serve

1. Mix Noodles and Sauce: Add the cooked egg noodles to the pot, tossing to combine and coat the noodles in the sauce.
2. Serve: Plate the Beef Stroganoff and garnish with chopped fresh parsley.